Instant Pot Lentil Shepherd's Pie (Vegan, Gluten-Free)

instantpoteats.com

tricia

subheading: For the lentil filling:

1 + ⅔ cups of green dried lentils (soaked for 15 minutes)

2 tablespoons olive oil (you can used some oil from the sun-dried tomatoes)

½ large brown onion, finely diced

2 medium carrots, diced into small cubes

2 celery sticks, diced into small cubes

3 cloves garlic, finely diced

3.5 oz / 100 g of cremini mushrooms (Swiss brown)

⅓ cup chopped sun-dried tomatoes (about 7 tomato halves)

1 + ½ teaspoons salt

1 cup diced tinned tomatoes (with juice)

½ teaspoon ground black pepper

1 can (400 g) tinned chopped tomatoes with juice

1 + ¼ cup (310 ml) vegetable stock

2 tablespoons soy sauce or wheat-free Tamari

¼ cup (60ml) red wine

1 to 2 bay leaves

1 teaspoon paprika powder

¼ teaspoon cinnamon powder

¼ teaspoon chili powder or flakes (caynne is fine)

subheading: For the potato crust:

2.5 lb / 1kg white potatoes, peeled and cubed

1 teaspoon salt

½ cup (120 ml) almond milk or regular milk (rice milk is also okay)

1 teaspoon onion powder

½ teaspoon garlic powder

Pinch of black pepper

2 tablespoons olive oil (ghee or butter for non-vegan version)

Extra ½ teaspoon salt or to taste

Directions at instantpoteats.com

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